Processed
Poured Fondant
A tier
Poured fondant is a cooked sugar-and-glucose syrup crystallised into a creamy paste, then warmed and thinned to coat petits fours, éclairs, and cream cakes. The set is thin, glossy, and snap-soft, not a drapeable sheet. Pâtissiers keep it in a tub and bring it back over a bain-marie, never a roaring boil that would destroy the tiny crystals. It is the icing of a proper fondant fancy, not a kids' rolling-mat fondant. Too hot and it goes translucent and sticky; too cool and it will not flow. Flavour it with chocolate or fruit, but remember it is still mostly sugar.
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History
French pâtisserie cooked fondant as a crystallized coating for petits fours and éclairs.
Fondant fancies and cream slices made poured fondant a British bakery staple.
Bakery suppliers sold ready poured fondant in pails to skip the copper-pan cook.
Éclair revivals put poured fondant back in restaurant pastry sections.